Spicy butternut and sweet potato soup

Recipe from: 6/8/2000 12:00:00 AM
Ingredients 17
Servings 5
Time

Ingredients

  • 30
    ml
    oil
  • 1
    large leek, rinsed and thinly sliced
  • 15
    ml
    curry powder
  • 5
    ml
    ground cumin (jeera)
  • 10
    ml
    ground coriander
  • 5
    ml
    turmeric
  • 1
    small cinnamon stick
  • 2
    medium sweet potatoes, peeled and cubed
  • 1
    butternut, peeled and cubed
  • 1
    Litres
    chicken stack
  • 1
    orange, juice and grated rind
  • salt and freshly ground black pepper to taste
  • 7
    ml
    brown sugar
  • salt and black pepper to taste
  • 100
    ml
    cream
  • 100
    ml
    milk
  • fresh coriander leaves (dhania)
 

Method

 
Heat the oil in a large saucepan and fry the leek until tender but not brown. Add the curry powder, cumin, coriander, turmeric and cinnamon stick and stir-fry gently for about 3 minutes. Add the vegetables and mix so the vegetable cubes are covered with the spices. Add the stock, orange juice and rind and bring to the boil. Simmer until the vegetables are tender. Season with sugar and salt and pepper to taste. Process until smooth in a food processor and return to the saucepan. Stir in the cream and milk, heat until warmed through and adjust the seasoning. Ladle the soup into bowls and garnish with fresh coriander leaves. Serve hot with crispy rolls. Serves 4-6.
 

 

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